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New Orleans Barbecue Shrimp

A now famous New Orleans dish¬†that has nothing to do with barbecue, barbecue shrimp¬†originated and is still served at Pascale’s Manale restaurant. This recipe is based on their version with a buttery pepper sauce, plenty of herbs and French bread suggested for dipping.

1 1/2 cup butter
3 cloves garlic, chopped
2 whole bay leaves, crushed
2 tsp. dried rosemary
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. cayenne
1/2 tsp. freshly ground nutmeg
1/2 tsp. paprika
5 Tbsp. black pepper
2 Tbsp. freshly squeezed lemon juice
3 lbs. shrimp, heads on

Preheat the oven to 375 degrees. Simmer all ingredients except shrimp in a saucepan for 20 minutes. Wash shrimp and pat dry. Place shrimp in a baking dish a couple layers deep. Pour sauce over shrimp. Place in the oven and turn/stir every 3-5 minutes until all shrimp are cooked through. Serve hot with French bread for dipping in the sauce.

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